One-Pot Chicken and Rice

This is an ATK recipe. It is really good and really easy and you are only left with one pot to clean up!

Serves - 4
Prep Time - 10 minutes
Total Time - 50 minutes

4 chicken breasts (boneless or bone-in, 10 to 12 oz each)
Salt and pepper
2 T. vegetable oil, 3 if using skinless chicken
1 onion, chopped medium
1/4 tsp. red pepper flakes
4 garlic cloves, minced
1 1/2 cups long-grain white rice
3 1/2 cups chicken broth
1/2 cup dry white wine
1 (10 oz.) package frozen broccoli spears, thawed and chopped medium
4 oz. Cheddar, Colby, Fontina, or Gouda cheese (you choose)
Lemon wedges

1. Season chicken with salt and pepper. Heat the oil in a large Dutch oven oven medium-high heat until just smoking. Add the chicken and cook until golden, about 5 minutes on each side. Transfer the chicken to a plate, leaving the fat in the pot, or add the other 1 T. oil to the pot.

2. Add the onion, red pepper flakes and 1/2 teaspoon salt to the fat in the pot and place over medium heat. Cook, scrapeing up any browned bits, until the onion is softened, about 5 minutes.

3. Stir in the Garlic and cook until fragrant, about 15 seconds. Stir in the rice and cook until the edges turn translucent, about 3 minutes. Stir in the broth and wine and bring to a simmer.

4. Return the chicken to the pot. Cover and reduce the heat to low and cook until the chicken is fully cooked through and registers 160 degrees a thermometer, about 25 minutes.

5. Transfer the chicken to a serving platter. Pat the broccoli dry, then stir in the rice. Stir in the cheddar and let melt for 1 minute. Season the rice mixture with salt and pepper to taste. Serve with lemon wedges.

Chicken (or turkey) Casserole

1 large package Pepperidge Farm Stuffing (herb)

2 sticks melted butter

2 cups chicken broth

Meat from one cooked chicken (approx. 2 1/2 - 3 cups) or turkey

One bunch green onions chopped (including green tops)

1/2 cup chopped celery

Miracle Whip

3/4 teaspoon salt

3 eggs

2 cups milk

2 cans cream of mushroom soup

Mix the first three ingredients together lightly and put half into greased 9x13 pan.

Mix cooked chicken meat (approx. 2.5 -3 cups), green onions, salt, celery, with enough Miracle Whip to lightly coat, mix thoroughly, arrange in pan over stuffing. Top with remaining bread mixture.

Beat 3 eggs and 2 cups milk and pour over casserole. Cover with foil and refrigerate overnight. Remove from refrigerator 1 hour before baking. Spread 1 1/2 cans cream of mushrooms soup over top. Bake uncovered at 325 for 50 minutes. Sprinkle with grated cheese. Return to oven for 10 minutes.

Note: if you would like to add some vegetables to this dish add in 1 1/2 cups green peas, and 1 1/2 cups sliced carrots to the chicken/onion mixture.

Note 2: The recipe says to refrigerate over night but we have made this and put it directly into the oven after assembly.

Tortilla Soup

This is the best tortilla soup I have ever eaten. It started out as a Weight Watchers recipe but was basically broth over tortillas. So I decided to take their basic recipe and make it my own. So here it is!


1 Tbsp. oil
2 boneless skinless chicken breasts cubed
1 onion, chopped
2 garlic cloves, minced
2 cans mild green chilies (or the equal amount of frozen)
1 Tbsp. chili powder
2 tsp. ground cumin
4 cups chicken broth (or other)
1 can (14.5 oz) chopped tomatoes
1 can corn (14.5 oz.)
1 can black beans (14.5 oz.)
1 tbsp. fresh lime juice
2 tsp. grated lime rind (a micro plane grater works great to do this! Otherwise a regular cheese grater will work, just use the side with small openings that look like little crowns)
8 drops hot red pepper sauce (Tabasco, or Louisiana style)
1/4 cup chopped fresh cilantro
4 6-inch corn tortillas, cut into 1/2 inch strips

Garnish with:
1/4 cup shredded (or cubed) Monterrey Jack cheese
1 avocado, cubed

1. Heat a large saucepan or dutch oven (approximately 8 quarts) over medium-high heat. Swirl in the oil, then add onion and garlic. Cook, stirring occasionally, until the vegetables are tender, about 4 minutes. Add the cubed chicken and cook, stirring frequently, until chicken is cooked through about 8-10 minutes. Add the chili powder, cumin, and green chilies, cook one minute.

2. Stir in the broth, corn, beans and tomatoes; bring to a boil. reduce the heat and simmer for 15 minutes. Remove from the heat and stir in the lime juice, lime rind, hot sauce and cilantro.

3. While the soup is simmering, spray a large cookie sheet with non-stick spray, or other spray oil. Place the tortilla strips on the sheet and spry with non-stick spray or oil. Broil in the oven turning occasionally, until the strips are crisp and golden.

4. Place the tortilla strips, cheese, and avocado in bowls, and add soup to each bowl. Serve at once!

Italian Meatballs

This is our favorite meatball recipe. We have been using it for years, I think that is originally came from the Joy of Cooking Cookbook, but I have tweaked it to make it my own.

1 lb. ground beef
2 garlic cloves
1/2 Cup chopped parsley
1/2 Cup grated parmesan cheese
1 Medium onion, finely chopped
1/2 cup breadcrumbs
1 large egg, beaten
3 Tablespoons red wine (optional)
2 Tablespoons tomato paste
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano

Pre-heat oven to 375 degrees.

1. Mix all ingredients except flour with your hands.
2. Scoop out mixture in heaping tablespoons and form into 2-inch balls.
3. Dredge the meatballs in the flour.
4. Place meatballs on a cookie sheet and cook in a preheated oven for approximately 15 minutes. Or until internal temperature of meatballs reach 160 degrees.
5. Place the meatballs in your favorite tomato sauce and serve over your favorite pasta.

Chili Rellenos Casserole

A delicious lower fat dish of green chilies filled with melted Monterrey Jack Cheese baked in an egg souffle'. If you don't mind the extra fat you can use full fat cheese, and eggs in lieu of low fat cheese and egg substitute.

3 cans (4oz.) whole green chilies, drained
4 oz. reduced fat Monterrey Jack cheese
1 1/4 cup egg substitute
1/2 cup flower
1/2 cup skim milk
1/2 cup reduced-fat cheddar cheese, shredded
1 tsp chili powder
2 green onions
1 can enchilada sauce or 1/2 cup salsa

1. Preheat oven to 350 degrees F.

2. Lightly coat and 11'' x 7'' baking dish with cooking spray

3. lay whole green chilies out on a paper towel. Slice Monterrey Jack cheese into the same number of pieces as there are chilies. Insert a slice of cheese inside each chili and arrange evenly in baking dish.

4. In a medium mixing bowl, whisk together egg substitute, flour, and milk. Pour egg mixture over chilies in baking dish.

5. Layer shredded cheese on top of casserole, then sprinkle with chili powder and green onion.

6. Bake for 35 minutes or until top is golden brown and toothpick inserted in center comes out clean. (if the toothpick does not come out clean, that means the casserole is not yet cooked through. Give it a few minutes, and then test again.)

7. Cut into servings and top with salsa, or enchilada sauce. Serve and enjoy!

Beef and Barley Soup

A savory vegetable soup simmered with braised beef and pearl barley.

1 Tbsp. olive oil
1 1/2 lbs stew meat cut into 1-inch (or smaller cubes)
4 cups beef broth
1 cup water
1 onion, chopped
3 stalks celery
3 carrots, sliced
1 tsp dried oregano
1/4 tsp ground black pepper
2 cloves garlic, minced
1/2 cup pearl barley
1 bay leaf
10 oz. frozen green beans
1 can (14.5 oz) diced tomatoes
10 oz frozen green peas

1. In a large pot, over medium-high heat, warm the olive oil. Add be3f cubes and cook for about 8 minutes; stirring occasionally until browned on all sides.

2. Stir in beef broth, water, onion, celery, carrot, oregano, black pepper, garlic, barley, and bay leaf. Bring to a boil. Then reduce heat to low, cover and simmer for 45 minutes.

3. Stir in green beans, tomatoes and peas. Simmer, covered, until meat and vegetables are tender, about 15 more minutes. Remove bay leaf.

4. Serve.

This recipe goes great with a nice crusty piece of bread!

Italian Sausage Soup With Kale and Beans

20 oz. Italian Sausage (Turkey or Chicken is best it has less fat), sliced diagonally in 1 inch pieces
1 cup chopped red onion
2 stalks celery, sliced
2 cloves of garlic, minced
5 cups broth (chicken, beef, or vegetable)
2 med. potatoes peeled and cubed
2 large carrots peeled and chopped
1 fennel bulb, chopped (remove greens)
1/2 tsp. fennel seed
2 tsp. Italian seasoning
4 cups of thinly sliced cabbage
3 cups thinly sliced kale leaves (tough center stem removed)
1 - 15 oz. can canellini beans drained and rinsed
1 - 14.5 oz. can diced tomatoes with juice
1/2 Cup Parmesan cheese, grated (for garnish)
1/4 cup sliced fresh basil leaves (optional, for garnish)

1. Brown the sausage in a Dutch Oven or large saucepan for 5 minutes. Add onion, celery and garlic and saute for 5 minutes more. Drain and fat from pot. Add broth, potatoes, carrots, fennel, fennel seed, Italian seasoning. Add salt and pepper to taste. Bring to a boil, reduce heat, and simmer, covered, for 35-40 minutes, until vegetable are nearly tender.

2. Stir in the cabbage, kale and beans, and tomatoes. Return to a boil, reduce heat, and simmer 10 minutes. Ladle into bowls and serve with grated Parmesan cheese and fresh basil.